Citrus Cream Cheese Icing

175 grams butter, at room temperature

250 grams cream cheese, at room temperature 1½ cups icing sugar, sifted 1 teaspoon vanilla extract

finely grated zest of 1 orange and lemon

Beat the butter in a stand mixer until light. Add the cream cheese and beat again until pale and fluffy and there are no lumps.

Add the icing sugar, vanilla and the zests and beat until smooth and light. Store in a sealed container for up to 2 weeks.